Here’s a classic, authentic recipe for Jägerschnitzel — a beloved German dish featuring crispy breaded pork (or veal) cutlets topped with a savory mushroom gravy. “Jäger” means hunter, and this dish is sometimes called “hunter’s schnitzel.”
🇩🇪 Jägerschnitzel (German Hunter’s Schnitzel)
🥩 For the Schnitzel:
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4 boneless pork chops or cutlets (about 1/2-inch thick)
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Salt and pepper, to taste
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup breadcrumbs (preferably plain or homemade)
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Oil or lard, for frying (vegetable, canola, or clarified butter)
🍄 For the Mushroom Gravy (Jägersoße):
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2 tbsp butter
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1 tbsp oil
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8 oz mushrooms, sliced (cremini, button, or mixed)
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1 small onion or shallot, finely chopped
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1 clove garlic, minced
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1 tbsp flour
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1/2 cup dry white wine (or broth)
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1 cup beef or vegetable broth
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1/4 cup heavy cream or sour cream (optional, for creamier style)
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1 tsp Dijon mustard (optional, adds depth)
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Salt and pepper, to taste
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Chopped fresh parsley, for garnish
🔪 Instructions:
1. Prepare the Pork Cutlets:
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Pound pork to about 1/4-inch thick if needed.
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Season both sides with salt and pepper.
2. Bread the Schnitzel:
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Set up a dredging station: flour in one dish, beaten eggs in another, and breadcrumbs in a third.
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Coat each cutlet in flour (shake off excess), then dip in egg, and coat in breadcrumbs. Press gently so crumbs stick.
3. Fry the Schnitzel:
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Heat 1/4 inch of oil or lard in a large skillet over medium-high heat.
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Fry schnitzels for about 2–3 minutes per side, until golden brown and crispy.
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Drain on paper towels and keep warm.
4. Make the Mushroom Gravy:
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In a clean skillet, melt butter with oil over medium heat.
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Add mushrooms and cook until browned and moisture evaporates (about 8–10 minutes).
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Add onion and garlic; sauté until soft, 2–3 minutes.
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Sprinkle in flour, stir, and cook 1 minute.
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Slowly stir in wine (if using) and broth. Simmer until thickened, about 5 minutes.
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Stir in cream and mustard (if using). Simmer 2–3 minutes more.
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Season to taste with salt and pepper.
5. Serve:
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Place schnitzels on plates and spoon mushroom gravy over the top.
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Garnish with parsley.
🍽️ Traditional Sides:
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Spätzle (German egg noodles)
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Mashed or fried potatoes
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Braised red cabbage or sauerkraut
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Crisp green salad